A New Substrate and Nitrogen Source for Traditional Kombucha Beverage: Stevia rebaudiana Leaves
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12010-023-04323-1.pdf
Reference58 articles.
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3. Amarasinghe, H., Weerakkody, N. S., & Waisundara, V. Y. (2018). Evaluation of physicochemical properties and antioxidant activities of kombucha “tea fungus” during extended periods of fermentation. Food Science & Nutrition, 6, 659–665.
4. Stoner, G. D., & Mukhtar, H. (1995). Polyphenols as cancer chemopreventive agents. Journal of Cellular Biochemistry, 59, 169–180.
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